Crunchy Whole-Wheat Veggie Pizzas

• 1 tablespoon olive oil
• 8 ounces presliced mushrooms
• 3 garlic cloves, minced
• 1 medium zucchini, thinly sliced
• 4 (8-inch) whole-wheat flour tortillas (such as Mission)
• Cooking spray
• 1/2 cup unsalted tomato sauce
• 1/2 teaspoon dried oregano
• Dash of salt
• 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)

1. Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; saute 6 minutes or until tender and mushroom liquid evaporates.
2. Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.
3. Combine tomato sauce, -oregano, and salt in a microwave-safe bowl; -microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.
4. Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with -remaining pizzas.

olive oil, mushrooms, garlic, zucchini, flour tortillas, cooking spray, tomato sauce, oregano, salt, mozzarella cheese

Taken from www.myrecipes.com/recipe/crunchy-whole-wheat-veggie-pizzas (may not work)